Blackberry And Blueberry Christmas Cake
Ingredients
- A little oil, for greasing
- 175 g (6 oz) mixed blackberries and blueberries. If the blackberries are very large, cut them in half
- 175 g (6 oz) self-raising flour
- ½ tsp baking powder
- 175 g (6 oz) butter, at room temperature
- 175 g (6 oz) caster sugar
- 3 medium eggs, beaten
- 75 g (3 oz) ground almonds
- Few drops almond essence, optional
- For the Icing:
- 175 g (6 oz) icing sugar
- 4-5 tsp cold water
- To Decorate: 3 tbs toasted flaked almonds; a few extra blackberries and blueberries or a few halved strawberries
If you’re not quite ready for Christmas to be over then you’re not alone.
We’re indulging our left over festive spirit with this Blackberry And Blueberry Christmas Cake recipe. And we’d heartily recommend you do the same!
Method:
- Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4. Brush inside a 23 cm (9 in) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
- Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated. Add baking powder to the remaining flour.
- Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy. Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
- Stir in the ground almonds and almond essence, if using, then fold in the flour-coated berries.
- Spoon the mixture into the mould and level the top. Bake for 40 to 50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
- Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould. Leave the cake to cool completely.
- Sift the icing sugar into a bowl, then gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon. Transfer the cake to a serving plate. Drizzle the icing over in zigzag lines. Decorate with a few extra berries and sprinkle with the flaked almonds. Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.
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